A bean recipe for every taste:
Season fillet with salt, season with pepper, brown all over in 2 tbsp vegetable cream in a roaster. Add spices, wine and the peeled shallots. Roast the meat in the heated oven (200 °C ) for 30 to 35 min until pink.
In the meantime, heat the remaining vegetable cream in a saucepan, sauté the risotto rice in it. Pour in the clear soup, briefly boil everything together and cook at a low temperature for 15 minutes. Cut pumpkin into small cubes and stir in.
Take fillet and shallots out of the roaster, put aside. Sieve sauce stock and bring to make. Stir flour with 50 ml water until smooth and stir into the boiling stock. Season the sauce with salt and freshly ground pepper. Cut the meat into slices and serve with the sauce, shallots and pumpkin risotto.
Tender bean pods, sauteed in a tiny bit of butter, are delicious with this.
As a Christmas menu: Winter salad Beef fillet in spicy sauce Apricot dumplings
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